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Combine Pizza and Salad Into One Genius Breakfast Dish

This mini breakfast pizza is glorious: A pizza and salad combo that makes for a delicious weekend breakfast or brunch but also works nicely as a dinner.

You can buy whole-wheat pizza dough in the freezer section of your grocery store, or from your favorite local pizza shop, or get a mix from Amazon. We like to par-bake the dough a bit first so it comes out perfectly crispy without overcooking the egg. If you don’t like runny yolks, cook each pizza for an additional couple of minutes.

Ingredients

12 ounces whole-wheat pizza dough

1 cup part-skim ricotta cheese

1 1/4 teaspoons lemon zest

1/4 teaspoon kosher salt, divided

1/4 teaspoon ground pepper, divided

4 large eggs

1 ounce Parmesan cheese, grated (about 1/4 cup)

2 teaspoons extra-virgin olive oil

2 teaspoons fresh lemon juice

4 cups packed baby arugula

Nutritional Information

Calories 386

Fat 16g

Satfat 6g

Unsatfat 8g

Protein 21g

Carbohydrate 42g

Fiber 3g

Sugars 1g

Added sugars 0g

Sodium 711mg

Calcium 29% DV

Potassium 8% DV

Calories 386

Fat 16g

Satfat 6g

Unsatfat 8g

Protein 21g

Carbohydrate 42g

Fiber 3g

Sugars 1g

Added sugars 0g

Sodium 711mg

Calcium 29% DV

Potassium 8% DV

How to Make It

Step 1

Place a pizza stone or large baking sheet in oven; preheat to 450°F (leave stone in oven as it preheats).